There are only so many things to do with ground meat so I am always looking for new recipes to use it in. I winged it one night and these wraps turned out great. My kids don’t mind a little spice so the cayenne was okay for them. If you don’t like spice, just omit the cayenne and there wont be any kick. If you like a lot of kick, up the cayenne and add some siracha sauce on top as well.
It ends up being the perfect combination of protein, vegetables, and healty fats. Serve it up with some brown rice or quinoa.
Asian Lettuce Wraps with Peanut Sauce
1 lb ground turkey, chicken, or pork
1 Tbs soy sauce
1 Tbs rice wine vinegar
2 tsp chopped garlic
1/2 tsp sesame oil
1/8 tsp ground ginger
few shakes of cayenne, optional
1 large carrot, peeled and shredded with cheese grater
8-10 large lettuce leaves, washed
1/4 cup peanut butter, no sugar or salt added
3 Tbs water
1 Tbs + 1 tsp soy sauce
2 Tbs rice wine vinegar
1 tsp honey
1/16 tsp garlic powder
few shakes cayenne pepper, optional
Mix together ground turkey, soy sauce, vinegar, garlic, sesame oil, ginger, and cayenne if using. Let it marinade in the refrigerator for 20 minutes or as long as overnight. (I’ve skipped the letting it sit part before in a rush and it works fine but marinating it gives it a more uniform flavor.)
Place meat mixture in non stick pan and cook on medium low until browned and most liquid is absorbed/evaporated.
While meat is browning, mix together all sauce ingredients in a small food processor like a magic bullet or whisk together in a bowl.
Lay lettuce out so it curls upwards making a little cup. If using romaine, its easier to fold it up lengthwise more like a taco. Layer meat, shredded carrots, and a decent amount of peanut sauce on top.
Fat: 12.8 g
Sodium: 758 mg (32 %)
Carbohydrates: 8 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 36 g